Sunday, March 24, 2013

oh happy daythis year, for my birthday (in November) i would like a Churro party. everyone make sure my husband knows.totally off topic.so, it's officially Spring Break! my babies are home from school, no one is rushing us out the door in the morning (me), no homework, the sun is out and shining, and Easter is quickly approaching... which means we get to get ready for fun crafts!

but what i'm really trying to say is, as much as all that is true and fun, it means more work for mom, right? (RIGHT?!) the kids have expectations of being entertained day and night, they think we have endless amounts of money to go on fun excursions to Boomer's and John's Incredible Pizza. Easter is coming, which means i have to come up with crafts.... and that means my house gets messy and my OCD flairs up. on top of it all, i still have to cook and clean. and i don't get to sleep in because i don't have teenagers yet.

someone invite me over for a margarita.

#kiddingnotkidding#yesijusthashtagedonmyblog

here's to a fun, family-filled, spring break! i really am excited about it.

Monday, March 18, 2013

while recently scouring pinterest, i stumbled upon a recipe for Blackberry Sour Cream Coffee Cake, and thought to myself, "please oh please can i turn this paleo!??!". shortly after i was in search of a good paleo coffee cake recipe that i could change to fit me needs.

here is what i came up with:

i didn't have sour cream so i used cream cheese. we are a dairy-eating paleo family... so i guess we're primal? we cut dairy out, put it back in, didn't see a difference. it works for us. and instead of bananas i used date puree. i also used butter. because butter makes it better. but it was Kerrigold (imported from Ireland from grass fed cows) so i feel good about that.

{GRAIN-FREE BLACKBERRY CREAM CHEESE COFFEE CAKE}

12 pitted medjool dates

2 tbsp water

5 eggs

1 1/2 tsp vanilla

1 tbsp maple syrup

1/4 c organic vegetable shortening

1/2 c coconut flour

1/2 tsp sea salt

1/4 tsp baking soda

2 c blackberries, washed and quartered

CRUMBLE TOPPING

1/2 c almond flour

1/3 c coconut palm sugar

1/2 tsp lemon zest

4 tbsp. butter, melted

1/2 sliced almonds

preheat oven to 350 degrees. line an 8x8 baking pan with parchment paper and set aside.

to make the date paste, place the dates in a microwave safe dish with water. microwave for 30 second intervals, mashing between, until in a paste like consistency, no longer than 2 minutes. please paste in food processor.

add all wet ingredients to food processor. pulse until combined.

add dry ingredients. pulse til combined.

add batter to baking pan. evenly distribute blackberries on top.

mix all crumble topping ingredients together and evenly distribute on top of blackberries.

bake for 45 minutes. let cool completely before busting into this bad boy.